Directions:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Pat hens dry and whisk together remaining ingredients in a small bowl.
- Marinate hens in orange juice mixture in a sealed bag, chilled, 15 minutes.
- Transfer hens, skin sides up, with marinade to a 13- by 9- by 3-inch roasting pan and roast, basting with juices every 10 minutes, for 30 minutes. After third basting, roast hens until skin is golden and juices run clear when a thigh is pierced, about 15 minutes more. Transfer hens to a platter and drizzle liberally with pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.48 Kcal (1179 kJ) | ||
| Calories from fat | 61.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 206.34mg | 69% | |
| Sodium | 802.8mg | 33% | |
| Potassium | 662.7mg | 14% | |
| Total Carbs | 3.54g | 1% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 46.5g | 93% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.4mg | 14% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.46 Kcal (458 kJ) | ||
| Calories from fat | 23.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 10% | |
|---|---|---|---|
| Cholesterol | 80.24mg | 69% | |
| Sodium | 312.18mg | 33% | |
| Potassium | 257.7mg | 14% | |
| Total Carbs | 1.37g | 1% | |
| Sugars | 1.11g | 11% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 18.08g | 93% | |
| Vitamin C | 3.9mg | 17% | |
| Iron | 1mg | 14% | |
| Calcium | 12.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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